BBQ Ribs
Quick answer
BBQ ribs begin with a rack of pork spare ribs rubbed thoroughly with paprika, brown sugar, garlic powder, and black pepper, then left overnight so the seasoning penetrate...
What makes this special
- Slow-cooked BBQ Ribs rely on a low 130C temperature to make the seasoned pork fall from the bone.
- Low and slow at 130C dissolves connective tissue until meat falls from bone
- Dry rub meets meat juices, forming a sticky caramel bark on the surface
Key ingredients
Core cooking flow
- 1 Use a knife tip and paper towel to grip and peel the membrane off the back of 1.2kg ribs in one piece.
- 2 Combine 2 tablespoons paprika, 2 tablespoons brown sugar, 1 tablespoon garli...
- 3 Wrap the seasoned ribs tightly in two overlapping layers of aluminum foil, p...
BBQ ribs begin with a rack of pork spare ribs rubbed thoroughly with paprika, brown sugar, garlic powder, and black pepper, then left overnight so the seasoning penetrates deep into the meat. Low-and-slow cooking at around 130 degrees Celsius for two or more hours breaks down connective tissue until the meat separates cleanly from the bone without pulling. The dry rub caramelizes against the rendered fat into a sticky, darkened crust that carries the most concentrated flavor. A final glaze of barbecue sauce layers smoky sweetness and a faint vinegar tang over that crust, so each bite alternates between savory depth and bright acidity. Served alongside coleslaw or grilled corn, the side dishes offset the heavy richness of the ribs. Skipping the overnight rest or rushing the oven time produces noticeably tougher, less flavorful results.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Use a knife tip and paper towel to grip and peel the membrane off the back of 1.2kg ribs in one piece.
Removing the membrane allows the rub to penetrate the meat and prevents a tough texture. Pat all surfaces completely dry.
- 2Season
Combine 2 tablespoons paprika, 2 tablespoons brown sugar, 1 tablespoon garlic powder, 1.5 teaspoons salt, and 1 teaspoon pepper in a bowl to make the rub, then press and massage the entire surface of the ribs evenly, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.
- 3Season
Wrap the seasoned ribs tightly in two overlapping layers of aluminum foil, place on the middle rack of a 150C oven, and bake for 2 hours. After 2 hours, carefully open one end to check that the meat has pulled back from the bones enough to fit a fingertip in the gap.
- 4Finish
Stir together 180ml barbecue sauce and 1 tablespoon apple cider vinegar to make the finishing glaze.
Remove the ribs from the foil, place on a baking tray, and brush a thick, even coat of glaze onto both sides using a pastry brush.
- 5Finish
Bake uncovered at 200C for 15-20 minutes until the glaze darkens to a deep caramelized brown and feels sticky when pressed with a fingertip. Brush on a second coat of sauce halfway through for a thicker lacquered finish.
- 6Finish
Remove from the oven and rest 5 minutes.
Slice firmly between each bone using a sharp knife to separate individual ribs, plate them, and pour any remaining pan sauce over the top or serve in a small bowl on the side for dipping.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
Recipes That Go Well With This
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